Accademia Italiana Stagionello®
The Accademia Italiana Stagionello® organizes conferences and events aimed at training institutions, professionals,retailers, consumers and public authorities. They organize courses for technical training, technical commercial sales; and various levels of scientific based transformation methodsboth on and off site that. Dr. Alessandro Cuomo, Director of Arredo Inox Srl., holds the title of Inspector for QMS ISO 9001 and NSF International Food Safety - B.R.C. - I.S.F. - K.H.C.
Technical Training Course
This four day course is to enhance the skills of Commercial Refigeration Technicians, enabling them to install, starup, troubleshoot, and the service of Stagionello™ and Maturmeat® patents independently. During the four days the technicians will have a detailed look into the construction, assembly, and functionality of our patents through in class theory, as well as hands on practical training.
Technical Commercial Course
This course is made for all those working in the food sector in Italy (restaurants, butchers, farm owners, etc.). The purpose of this course, is to give the students the tools they need to have a first approach to the matter and correct the function that perform installations and patented Stagionello ™ Maturmeat®.
The course is based on the scientific and safety standards for the preparation of sausages and the maturation of the meat. The trainees, all food business operators, will be given the fundamentals and in-depth about the subject matter.
The Scientific Course is divided into three types to total hours:
- 16 hours 40 hours 120 hours
International Master Class
The International Master Class for Traditional Salami offered by Accademia Italiana Stagionello® is dedicated to all those who want to achieve high-level vocational training; this course aims to deepen cultural understanding and to promote the employment in the sector. All participants, even those without any previous experience in the field, will get all the necessary skills for the knowledge and processing of meats, from scientific concepts, to process evaluation, to tasting.